Growing Lavender for Lavender Creme Brulee

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Courtesy of

While Chef Bill Atwood takes the classics and updates them to keep them fresh and new, it’s his partner and spouse Denise Atwood who tends the lovely gardens surrounding the Red Pheasant Inn in addition to managing the front of the house. The gardens produce lots of wonderful greens and many herbs that Chef Atwood uses in his menus. Denise loves lavender and last week she harvested some for Bill to use in a fabulous Creme Brulee. If you are not able to visit the Red Pheasant Inn in Dennis:, Chef Atwood was generous enough to share his Lavender Creme Brulee recipe with you. Chef Atwood feels it is very important to measure precisely when he is baking but, for the home baker, we’ve converted his measurements.

Lavender Creme Brulee

Makes 10 -11 Brulee depending on your dish size


750 grams of heavy cream (3 1/4 cups & 1 Tablespoon)
250 grams milk (1 cup & 2 Tablespoons)
200 grams sugar (3/4 cup & 2 Tablespoons)
10 egg yolks
1/4 to 1/2 cup lavender flowers (no stems which are bitter) –
use less lavender flowers for dried, more for fresh
Sugar for caramelizing top

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Courtesy of


Add the lavender flowers to the cream and milk and scald.
Whip egg yolks with sugar to a soft ribbon.
Temper with cream and milk mixture
Strain through a chinoise (or a fine strainer)
Fill ramekins and bake @ 350 1/2 hour in water bath until set
Make a day ahead of time for best flavor.
Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Sprinkle with sugar on top. Using a torch, melt the sugar and form a crispy top. Garnish with a lavender flower. Allow the creme brulee to sit for at least 5 minutes before serving.

Bon appetit!

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